Erin’s Recipe Rundown
Texture: Chewy, with crisp golden edges and gooey centers.
Taste: Nutty notes from the brown butter and richness from the almond flour. Sprinkle them with flaky salt after baking!
Ease: SO easy to make! No mixer required.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! Of all the recipes on my website, this is my very favorite! We make these cookies at least once a month. I especially love freezing the cookie dough balls so we can have freshly baked cookies in minutes.
xoxo erin
If you’ve been searching for the BEST gluten-free chocolate chip cookie recipe – look no further! I’ve been eating 100% gluten-free for over 10 years now and THIS is the chocolate chip cookie recipe of my dreams
Featured Comment
From Christine: “100 STARS!! Browning the butter is genius. My Mother made the best chocolate chip cookies (with regular flour)….I would put these up against her and no one would know they were gluten free. Thank you.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Chocolate Chip Cookies
- Why do I have to let the dough rest for 30 minutes?
- Why do you add almond flour? Can I make these cookies nut-free?
- Can I use all almond flour?
- Dough Consistency?
- Can I make these cookies dairy-free?
- Storage/Freezer Instructions
- More Favorite Gluten-Free Cookie Recipes
- Top Tips for Gluten-Free Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Cookies (5-Star Recipe!) Recipe
Ingredients You’ll Need
- Gluten-Free Flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Almond Flour: I like to add a little almond flour along with the gluten-free flour. It gives the cookies richness and helps them to bake up golden brown. It’s my secret ingredient in many gluten-free baked goods like my gluten-free banana bread and gluten-free muffins! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free flour.
- Butter: Sometimes gluten-free baked goods can lack flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
- Milk: I add 1 tablespoon of milk to replace the moisture lost by browning the butter. Any kind of milk will work.
- Chocolate Chips: Chocolate chips are usually naturally gluten-free! My favorite brand is Guittard. You can also use chopped chocolate bars – any kind you like! I’ve used the bag from Costco, Nestle and Enjoy Life all with great results.
How to Make Gluten-Free Chocolate Chip Cookies
To make these cookies, start by whisking together the dry ingredients. They you’ll brown the butter.
TO BROWN THE BUTTER:
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
Whisk the brown butter together with the sugar, followed by the eggs and vanilla. Then stir in the dry ingredients and the chocolate chips.
Let the dough rest for 30 minutes before baking, or even better – chill it overnight to let the flavors develop.
Why do I have to let the dough rest for 30 minutes?
After you mix the dough together it’s important to give it at least a 30-minute rest. This gives the gluten-free flour time to hydrate and the flavors a chance to develop. It also helps guarantee non-gritty cookies.
If you have more time, I recommend refrigerating the dough for an even better flavor. The dough will keep in the refrigerator for up to 5 days. The longer the dough sits the better the flavor will be!
Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!
Why do you add almond flour? Can I make these cookies nut-free?
I like using a little almond flour because it gives the cookie dough moisture and richness. It helps the cookies bake up nice and golden color. To make these cookies nut-free substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.
Can I use all almond flour?
No. I don’t recommend using all almond flour in this recipe. Almond flour has very different properties than gluten-free 1:1 baking flour. Check out this recipe for a great almond flour chocolate chip cookie!
Dough Consistency?
If your cookie dough looks too thin, add a few tablespoons of extra flour. The brand of flour and how you measure it can affect the dough’s consistency. (See the video/process shots for the ideal thickness!)
Can I make these cookies dairy-free?
Yes! To make these gluten-free chocolate chip cookies dairy-free you can use melted vegan butter in place of the brown butter. No need to brown the vegan butter (it won’t work!). You can also replace the milk with almond milk.
Storage/Freezer Instructions
- To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Scoop the dough into balls and place them on a small baking sheet or plate lined with parchment paper. Pop the sheet into the freezer until the dough balls are solid, which usually takes about 1-2 hours. Then, transfer the frozen dough balls into a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date.
- To Bake From Frozen: When you’re craving cookies, simply take out as many dough balls as you need, place them on a baking sheet and bake according to the recipe instructions. You may need to add a few minutes onto the bake time. It’s a simple way to enjoy warm, fresh-baked cookies anytime!
More Favorite Gluten-Free Cookie Recipes
- Gluten-Free Brown Butter Snickerdoodles
- The One True Gluten-Free Sugar Cookie Recipe
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Christmas Cookies
Top Tips for Gluten-Free Chocolate Chip Cookies
- Brown butter: Gives these cookies a delectable nutty flavor
- A tablespoon of milk: Prevents grittiness and helps the cookies get golden
- 1/4 cup almond flour: For a golden brown color and yummy flavor (can use more gluten-free flour instead if you have a nut allergy)
- 30 minute rest: Gives the flour time to hydrate and prevents grittiness
- A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies!
Gluten-Free Chocolate Chip Cookies (5-Star Recipe!)
Video
Ingredients
Dry Ingredients:
- 1 1/3 cups (200g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients:
- 1/2 cup (113g) butter
- 1 tablespoon milk of choice
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- sea salt for sprinkling optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the egg and vanilla until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips.
- Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.
Can I swap out the almond flour for the 1:1 gf flour. I find myself wanting cookies and no almond flour.
Hi Susan, yes you can use more of the gf flour in place of the almond flour. We hope you enjoy the cookies!
Can I use just almond flour in these? I haven’t been able to find a 1 for 1 gluten free flour that I can eat yet as I am allergic to rice, potatoes, oats, corn, barley, wheat, soy and rye. Or can I use tapioca flour instead?
Hi Brenda, unfortunately neither almond flour nor tapioca flour can be used as a 1:1 swap for gluten-free measure-for-measure flour. The 1:1 flour blends contain a mixture of flours, starches, and binders that work together to mimic regular all-purpose flour. Almond and tapioca flours have very different properties and would need to be combined with other ingredients to work properly. We’re sorry!
DELICIOUS!! LIFE CHANGING!! I make these at least once a week, they get eaten in one day in my family of 13, and I always triple the recipe. They are my guilty pleasure Also – no need to brown the butter – but I am sure they are amazing, incredible, and delicious with or without. Thanks meaningful eats.
Hi Alyssa, we’re so happy to hear they’re a family favorite! Thank you for the kind feedback!
LIFE CHANGING. THEY ARE INSANE. WHEN I THINK OF THE WORD COOKY I THINK OF THESE. NO NEED TO BROWN THE BUTTER THEY ARE SO GOOD WITHOUT! WE PLAYED NINJA AND PICTIANARY TO PASS THE TIME! GO COOKY
Hi Lucy, thank you for the positive feedback! We’re pleased to hear you loved the cookies so much!
Greetings, I have two questions for you. Looking forward to baking these.
#1: Steps 4-5. After finishing the brown butter and transfereing it to another bowl do you wait to let the butter cool first before adding the milk, sugars, eggs, vanilla? Seems like it would be too hot especially the eggs.
#2: Step 7; after letting the dough sit at room temp for 30 mins will the dough be formed enough to make the dough balls? I like to make the balls when the dough is room temp and then put in the fridge to set and cool to make later. I typically use a 1oz scoop
Please clarify
thank you!
Hi Scott, thank you for your questions! Pouring the brown butter into a separate dish will help it cool quickly. You don’t need to wait until it is completely cool to move on to the next step. Yes, the dough will be formed enough to make dough balls and then refrigerate. We hope you enjoy the cookies!
OMG!!!! These cookies are perfect the way they are. I have tried several recipes and they all failed. I can’t even begin to tell you how happy I am that I found the perfect gluten free chocolate chip cookie. The brown butter gives it such a nutty flavor it’s amazing!!! Next time I want to try them with M&M’s. I am going to buy your cook book right now!!!! Thank you!
Aww, we’re so happy to hear you loved the recipe this much, Maria! Thank you so much for this amazing feedback! We hope you enjoy the cookbook just as much!
Hey girl! This recipe is amazing! Tastes so so good. I’m scooping them out into dough balls but they aren’t spreading like yours. They are just staying in the ball shape. Like little pucks lol. Any suggestions? Thank you so much.
Hi Amanda, we’re so happy to hear you enjoyed the recipe! A variety of factors can cause cookies to not spread: too much flour (add a little more liquid to the dough), the cookie sheet’s material type (darker spreads less), too cold oven (make sure it is preheated before putting cookies in and use an oven thermometer to check accuracy), too cold butter (let the dough sit out for 5-10 minutes after fridge), etc. We’re glad you enjoyed the flavor!
The best possible recipe for gluten free cookies I have tried! My guests never even could guess they are gluten free! I am going to try cooking them as a skillet cookie for some guests today. hoping that turns out great as well!
Aww, we’re so glad everyone enjoyed the cookies so much! Thank you, Michelle. We’d love to hear how the skillet cookie goes!
I have finally found the best gluten free cookie recipe! I added marshmallows and cinnamon.
I have made so many recipes and every single time they were more like muffins then cookies. I am keeping this one for sure.
Thank you for sharing your positive experience with the recipe, Jessica! We’re so happy to hear you loved the cookies so much. Marshmallows and cinnamon sound like fun additions!
These cookies are seriously nothing short of PERFECT! I knew when I read that the butter needed to be browned that they would taste amazing, but I could not prepare for this decadent goodness!! I mean I have struggled for years with gluten-free recipes not just because of a texture thing, but the flavors always seemed off too. But these cookies were on POINT!! They genuinely taste like what I remembered nestle tasting like back when I was a kid. Finally, after having Celiac for nine years, I found a cookie worth having a glass of milk with!!!
Aww, thank you for such amazing feedback, Kasey! We’re so happy to hear you loved the cookies this much!
I have tried several other gluten free chocolate chip recipes and this is far the best. Tradedthe chocolate chips for Cadbury mini eggs and turned out great. Recommend this recipe!!
We’re so happy to hear you enjoyed the recipe so much, Margaret! Thank you for your kind feedback. You may also like our gluten-free Cadbury egg cookies too. Happy baking!
These taste incredible but I keep getting very flat cookies. I’ve tried letting them rest longer and rest in the refrigerator. I bought the King Arthur flour as suggested. Any other tips?
Hi Melissa, if using the correct flour and chilling the dough in the fridge before baking didn’t help, you may want to try using a different type of baking sheet or lowering the oven temperature. As long as the dry/wet measurements are accurate and the dough has been chilled, it is probably more of temperature issue and not a dough issue. Different baking sheet material types can cause more/less spreading and if the oven is running too hot, the butter may be melting too fast. We hope these ideas help!
The GF flour I used is oat flour. they came out AMAZING !!!!!!!!!!!
Hi Mia, thank you for sharing your positive feedback with us! We’re pleased to hear you enjoyed the cookies and it’s good to know that flour substitution worked well for you. Happy baking!
Yep, this was by far the BEST GF chocolate chip cookies ever!!! I used 3 different types of chocolate chips – AMAZING
Aww, we’re so pleased you loved the recipe so much, Khadija! Thank you for your positive feedback!
These are AMAZING!!! I’m so glad
I stumbled upon your recipe. These cookies are the first ones I’ve made in my 8 years of being gluten free that remind me of a traditional chocolate chip cookie. Thank you!!!
Yay! We’re happy to hear you enjoyed the cookies so much, Jessica! Thank you for taking the time to share your positive experience with us!
Love this recipe! I don’t have to have gluten free but several friends do. So this was a great find!! Can I use this recipe for regular flour for friends that don’t need gluten free. The gluten free flour is more expensive so if I can make with regular flour that would be great! Thank you
We’re so pleased you enjoyed the recipe, JoNeita! Yes, you can use regular flour as a 1:1 swap for the gf flour in this recipe. Happy baking!
This is the best chocolate chip recipe. I have been baking for decades and used to swear by The Silver Palate recipe. Celiac for 15 years now and my entire family LOVES these above all others (and they can have gluten!). This is by far everyone’s favorite. Also loving the entire cookbook. Thank You!
Aww, we’re so pleased to hear how much everyone loves this cookie recipe! Thank you for taking the time to share this with us, Kim! Happy baking!